Spaghetti Aglio e Olio
Spaghetti tossed with garlic gently fried in olive oil, chilli and parsley. A classic late-night Italian supper.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Level
- Easy
With only a handful of ingredients, technique matters. Cook the garlic slowly so it turns pale gold, never brown.
A splash of starchy pasta water helps the oil cling to the spaghetti.
Spaghetti Aglio e Olio
17 min total · approx. 520 kcal per serving
Ingredients
Servings
Method
- Cook the spaghetti in well-salted water.
- Meanwhile, warm the oil and garlic in a large pan over a low heat for 3–4 minutes until the garlic is pale gold. Add the chilli.
- Drain the pasta, keeping a mugful of water. Add the pasta and a splash of water to the pan.
- Toss for 1 minute until glossy, then stir in the parsley and season.
Cook's noteAdd grated Parmesan if you like, though it's not traditional.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
